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This is a recipe borrowed from my father-in-law, who often uses breakfast foods as the base of his fried rice. I thought I would take it a step further and make this a breakfast-centric dish, while also retaining the bacon grease to fry the rice.

I should mention that although I use the word “wok” in this recipe, we actually use a Calphalon 12″ Chicken Fryer which has a larger bottom and can fry more food at once.

Slice your vegetables into small chunks and set aside. Crack the eggs into a wok and scramble them as they cook, and set aside. Cooking the eggs in this manner will give you a white/yellow scrambled egg which looks nice in fried rice.

Cut up your bacon and cook it in the wok on med heat, removing it before it turns crispy. Keep the bacon grease as you’ll need it later.

Add the coconut oil to the wok and let it warm for about 3 minutes. Add your vegetables (minus cabbage, if you’re using it) and saute for about 5 minutes, until they soften, and set them aside. Up the heat to med/high and add some of your bacon grease (3 tbsp should be good) and let it warm for about 2 minutes. Add the garlic and cook until fragrant, about a minute. Add the rice, breaking up the chunks with your fingers before adding them to the wok. Sprinkle with salt and pepper.

In wide sweeping motions, turn the rice being careful not to crush it. Occasionally flip the rice clump as a whole. Continue to saute for about 10 minutes, and then add the meat and veggies (and the cabbage if you’re using it), and saute for another 5 minutes. Next, add the oyster sauce and tamari, mixing it all together.

Lastly, add the egg and mix it in. Serve immediately.

We fry rice every couple of weeks, and it’s a quick and easy way to clean out the vegetable bin the morning before a big grocery shopping trip. It’s also a great way to change up your breakfast routine.

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